Description
Indulge in these decadent Chocolate Marshmallow Swirl Cookies, featuring a rich chocolate base and a creamy chocolate filling.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup boiling water
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- ½ cup unsweetened cocoa powder (for filling)
- ½ cup unsalted butter (for frosting)
- 2 cups powdered sugar (for frosting)
- ½ cup unsweetened cocoa powder (for frosting)
- 3 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In a large bowl, beat together the granulated sugar, brown sugar, and softened butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients.
- Stir in the boiling water until the batter is smooth.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the creamy chocolate filling, beat the heavy cream in a medium bowl until stiff peaks form.
- In another bowl, beat the cream cheese until smooth, then gradually add the powdered sugar and cocoa powder.
- Mix in the vanilla extract and gently fold the whipped cream into the cream cheese mixture until well combined.
- Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
- Fill each cavity with the creamy chocolate filling.
- To make the frosting, beat the softened butter in a bowl until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing until smooth.
- Add the milk and vanilla extract, beating until the frosting is light and fluffy.
- Frost the filled cupcakes with the chocolate frosting, swirling it on top for a decorative finish.
Notes
- For a mocha flavor, add 1 tablespoon of instant coffee granules to the boiling water before mixing it into the batter.
- Try adding chocolate chips to the batter for an extra chocolatey treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg